So, would that be a half a TABLESPOON or TEASPOON?

If we just make sure to drink a lot, disregarding drinking water specifically, we end up with diminishing returns from diuretic drinks. Then cooking dessicates food, where the water content in raw food adds to the hydrating effect of water.

I had let myself get extremely dehydrated years ago. Was treated in hospital to saline solution intravenously, 3 bags full. Yessir, I was that dehydrated & could not believe the difference in how I felt. While I staggered into the hospital, could barely stand, I practically bounced out, there was then that much relatively spring in my step. But thereafter I had a lot of trouble & frustration maintaining even near that level orally (thru drinking). Then I realized if the hospital uses a saline solution, maybe I should look into a lower grade saline for oral application. Then I discovered sea salt, the work of Dr. Batman… (sp?), Pedialyte & how we can recreate that naturally, organically, for the portassium & sugars for the brain. Ah, then coconut water & how–well, how they say–it hits the isotonic mark.

Anyway, I believe attention to water can temper our entrancement on foodyness. After all, water issues, environmentally as well as for human health, come prior to food. So food is dependent not only on water quality, but on the abundance of fresh water. Then in our selves as in nature, notice how greatly proper digestion & assimilation depends on hydration levels.

I am looking forward to trying your recipe for the Holy Basil Chai Spiced Latte Tea once I find some Holy Basil or Tulsi. I am not able to order from you because I live in Alberta and your shipping cost to Canada is really expensive.

http://www.youtube.com/watch?v=ucE9HC2LbFk

He also quotes studies that show healthfulness of herb, redbush (rooibos), white, green, tulsi, chi, black teas and coffee.

Variety being the spice of life, I rotate through them all.

Stephen